George Mahe is a journalist specializing in food, wine, and spirits coverage for St. Louis Magazine. With a focus on the local St. Louis scene, George explores the city's culinary offerings, interviews industry professionals, and provides insights into the latest food trends and openings in the area.
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St. Louis, United States (Local)
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George Mahe's articles predominantly focus on food, dining, and local cuisine in St. Louis, Missouri. He frequently covers private sector announcements related to restaurants and events within the food and beverage industry. If you have a new restaurant opening or an event related to food, reaching out to George with a press release or announcement could be effective.
For product promotions within the food and beverage industry in St. Louis, sharing information about unique products or culinary experiences might capture his interest as well.
Given his emphasis on local content specific to St. Louis and its culinary scene, pitching stories that celebrate the city’s unique gastronomic culture would likely resonate with him.
This information evolves through artificial intelligence and human feedback. Improve this profile .
Bob Brazell's popular fried chicken concept is slated to reopen in the former Nomad space.
By: George Mahe
It's no secret that cooler weather changes one's food cravings.
Last year, tickets to the popular annual event were in carts within minutes and completely sold out within an hour.
By: Iain Shaw, George Mahe
Inspired by Japanese vinyl bars, Upshot’s third location will feature specialty coffees drinks, breakfast and lunch dishes, pastries, and a high-end sound system.
By: George Mahe
The questioner wondered how much time operators spend thinking about the comfort of their furniture.
While some updates were made, the essence of the diner remains intact.
The addition fulfills a long-time dream of owner Jason Main.
The Italian restaurant, located in the historic building that previously housed The Feasting Fox, is now for sale.
By: George Mahe
The popular salad dressings are similar but different, with the latter having roots in St. Louis.
By: George Mahe, Tomas Mach
All it took was a day with temps in the 30s and wind chills in the teens to get St. Louisans to abandon fall restaurant patios and scramble for their beanies and gloves. Goodbye, summer (and fall); hello, hot drinks and snuggling up next to a roaring fire.
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